Caribbean Chicken and Rice
Experience the vibrant flavors of the Caribbean with this delicious Caribbean Chicken and Rice dish. Juicy chicken thighs marinated in aromatic spices, combined with fluffy long-grain rice, colorful bell peppers, and creamy coconut milk, create a delightful meal that brings sunshine to your table. Perfect for family gatherings or cozy weeknight dinners, this dish is sure to evoke memories of sun-soaked beaches and joyful moments shared with loved ones.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Caribbean
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup bell peppers (mixed colors), sliced
- 1 cup coconut milk
- 2 tsp curry powder
- 1 tsp fresh thyme
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare the ingredients by dicing the onion, mincing the garlic, and slicing the bell peppers. Rinse the rice under cold water until clear.
- Marinate chicken thighs in a bowl with garlic, curry powder, thyme, salt, and pepper for at least 30 minutes.
- In a large skillet over medium heat, add olive oil and cook the marinated chicken for about 6-7 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, sauté onions and bell peppers for about 5 minutes until softened. Add coconut milk and rinsed rice; stir well.
- Return chicken to the skillet, adding enough water or broth according to rice package instructions. Bring to a boil.
- Cover and reduce heat; let simmer for about 20-25 minutes until rice is tender and liquid is absorbed. Fluff with a fork before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg